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FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CAULKING AROUND THE DUMP SINK AT WAIT STAFF STATION MUST BE FIXED SO THAT THE SINK DOES NOT MOVE. MISSING ICE BIN LIDS MUST BE PROVIDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK AT FAUCET OF 2-COMP SINK & AT THE BOTTOM LEFT OF THE 3-COMP SINK.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

(7-38-030) FOUND THE PIPE UNDER THE HANDSINK IN THE ROUND-SHAPE BAR, NOT CONNECTED TO THE SINK, MUST FIX & MAKE SINK OPERABLE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ALL CUTTING BOARDS WITH DEEP DARK, GROOVES MUST BE REPLACED. THE CAULKING AROUND A DUMP SINK AT WAIT STAFF STATION (DINING AREA) MUST BE FIXED SO THAT THE SINK DOES NOT MOVE. ICE BUILD-UP ON THE CONDENSER OF THE BAR COOLER (LEFT SIDE) MUST BE ADDRESS...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOLLOWING NEED CLEANING: INTERIOR OF VENTS AT BOTH ENDS OF DISHMACHINE, INTERIOR FLOORS OF BAR COOLERS, CONDENSERS/FAN GUARDS OF WALK-IN COOLERS, DRY OR COLD STORAGE SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS THRU-OUT BOTH BARS, DRAINS AT THE BAR, & UNDER THE DUMP SINK BY THE WAIT STAFF STATION (DINING AREA) MUST BE KEPT CLEAN. WALK-IN COOLER FLOORS PANELS ARE PULLING AWAY & GAPS AREA SHOWING BETWEEN PANELS, MUST BE ADDRESSED TO MAKE SMOOTH & EASIL...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

ANY DUST OR FOOD STAINS ON VARIOUS AREAS OF WALLS OR CEILING AT THE BAR & COOKING/PREPPING AREA MUST BE KEPT CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK AT FAUCET OF 2-COMP SINK & AT THE BOTTOM LEFT OF THE 3-COMP SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND THE FOLLOWING REACH IN COOLERS NOT MAINTAINED, AMBIENT AIR TEMPERATURE BETWEEN 50.5 F AND 56.1 F- GR...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 48.7 F AND 49.6 F- FISH, SHRIMP, SCALLOPS, BEEF, CHEESE, CALAMARI. INSTRUCTED MANAGER ALL POTENTIA...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA REACH IN COOLERS AND FREEZERS DOOR RUBBER GASKETS RIPPED (MOST COOLERS/FREEZERS). MUST REPAIR OR REPLACE DA...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES CRACKED/MISSING UNDERNEATH FRYERS. MUST REPAIR AND MAINTAIN DAMAGED FLOOR DRAINS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETERS INSIDE REACH IN PREP COOLERS ALONG CO...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NOTED...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE. RUSTY SHELVES AT ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR FLOORS OF BAR COOLERS & COOLER AT WAIT STAFF STATION; CABINETS UNDER SINK AT WAIT STA...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST KEEP DISHROOM FLOORS DRY & DEEP CLEAN BAR DRAINSM, TO PREVENT PEST HARBORAGE. MUST REPLACE BROKEN/MISSING TILES BY FRYERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...